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Shisanyama-style chuck with harissa cauliflower salad
4
Easy
10 minutes
25 minutes
Ingredients
- 1.2 kg Woolworths free-range shisanyama-style chuck steaks For the harissa cauliflower salad:
- 2 T Woolworths harissa paste
- 2 T olive oil
- 1 lime, juiced
- sea salt and freshly ground black pepper, to taste
- 700 g cauliflower florets, blanched or steamed
- celery leaves, a handful, roughly chopped (use leftover celery sticks if you have any)
Method
1. Braai the steaks over medium coals for about 2 minutes per side.
2. To make the harissa cauliflower salad, mix the dressing, then toss with the cauliflower and celery. Serve with the hot steaks.
Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom